Fried Chicken Bites

Interesting marinade combination that I never would’ve considered! I added a teaspoon of sesame oil to the marinade for extra fatty flavor as well as 1/2 tsp MSG. Marinated 4 hours, coated nuggets in flour mixture, let them sit in the fridge for 30 min, coated again, let sit for another 30 min. Fried in batches, and just 5 min was enough. Dipped in a mix of buffalo sauce and ranch. Tasted absolutely excellent, would make again in a heartbeat!

• kid_vid

• 4/18/2020

Really thought this recipe had too few ingredients to satisfy my but I was wrong. Took the advice of other reviewers and marinated the chicken for 2 hours. Used tenderloins instead of the thigh meat and tapioca flour instead of all-purpose to make it gluten free. Also used tamari instead of soy sauce. Tried it with coconut rice like another reviewer. And used brown sugar like even another reviewer. Still super simple and super yummy. Shared it with two of my 5 yr old grandkids. One liked it and the another doesn't try new things. Used a high quality 12 year old rum that made the taste superb.

• snoogerbot

• Vancouver WA

• 6/7/2015

I marinated these for about 4 hours and they were very tasty. I added chipotle powder to the flour mixture. Served them with a huge salad for dinner. Thought they were a little like grown up chicken nuggets and much better than chicken wings. There was chicken wing sauce on the table but we didn't use it. Not necessary.

• Smalldeluxe

• Brampton, ON

• 4/2/2013

Definitely marinate for at least 8 hours and it will come out tasty. Tried the recommended time and there was no flavor. Paired with coconut rice and received many complements.

• Ewe_jean

• Sunny eastern washington

• 9/20/2011

这些都是相当美味,但不是大多数油炸别致ken? While they smelled great frying, were bland on the table. I think it's worth trying again, will marinate them longer next time.

• Anonymous

• San Jose, CA

• 5/8/2011

I made these for friends and they were really good BUT they need the hot sauce. Next time I will add a little cayenne to the flour mixture. I didn't use all the oil called for to deep fry but more of a high-heat saute.

• Anonymous

• Huntington Beach, CA

• 7/6/2010

I have made these a couple of times in the deep fryer-OMG! I used a little bit of boneless skinless breast and served as main meal.

• cookindenver

• 5/16/2010

Wow, these turned out great. Did a trial run last night for a party we are having next weekend. I did not have dark rum so I used regular light rum and substituted the sugar with dark brown sugar, worked perfectly. Add a couple of teaspoons of baking powder to the flour coating mixture, they turn out even crispier.

• Anonymous

• Chicago, IL

• 4/11/2010

A few nights ago, I was craving fried chicken -- not the traditional Southern fried chicken I grew up eating -- but something different. Luckily I had all the ingredients on hand -- I only had to substitute lemon for the lime. I would have never thought of marinating chicken in rum but it was a nice change of pace.

• Anonymous

• 1/6/2010

Delicious. An ideal way to enjoy the taste of fried chicken without the hassle.

• AMBUWS29

• New York, NY

• 11/5/2008

these are so good. really crispy and i didn't think they were bland at all. i didn't follow the recipe exactly because i had no rum. so i used lime, soy sauce, red wine vinegar and some spices. i marinated a little longer than 25 minutes. will make again. delicious!

• Anonymous

• 8/11/2008

I doubled the recipe - served it as one of the canapes at my daughter's wedding - rave - rave reviews from all including the professional caterer! Am taking it to a Pirate party Saturday! - don't change a thing!

• lslcotton

• Kingsdown England

• 8/8/2008

Mine just tasted like paprika, which is okay I guess if you really like paprika. Didn't even taste like chicken. I think you could really make some changes to the marinade (longer? less soy?) and the flavor would be better, but as it is written this was pretty bad.

• Anonymous

• Connecticut

• 6/3/2008

I thought these were just okay...mine did not have much flavour and depended on a good dipping sauce. If I do them again I will spice up the flour mixture or maybe put some tobassco in with the marinade.

• Anonymous

• Montreal, Quebec

• 3/29/2008

Sorry Survivorelle didn't like the recipe. I've made this several times with ease and lots of flavor. Make sure to marinade the meat 30 minutes or longer; this is important, as is using a darker (and good quality) rum.

• Anonymous

• Gig Harbor, WA

• 3/26/2008